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January 26, 2013

Sour Cream Donuts

Another pin win...kinda...with tweaks (you know me!). This recipe comes from HERE, though I have tweaked it..quite a bit. When I made it the first time at the beginning they were overcooked. The time was off. All of them were a bit dry. I didn't overwork the dough compared to this time, either. This time all I did was add more sour cream and cook them less than directed. The original recipe says it takes an hour. Between mixing the dough, clean up, then rolling, cutting, frying, and clean up...plan for more like 2 hours! The family thoroughly enjoyed them! (As did I! *smile*)

A few things first, though... make the dough the night before! The dough needs to sit in the fridge for a least an hour so if you try to whip these puppies up in the morning your gang is going to be storming the kitchen like Normandy to get something to eat! Consider your self warned by someone who knows. (The first time "breakfast" ended up being "brunch". A-hem.)

Don't try to surf the web, read a book, go watch TV, or anything else that will take your attention away from this little project! You MUST WATCH THEM!! They need to be flipped here and there...see below.

In a separate bowl stir together flour, baking powder, salt and nutmeg together.

In
a stand mixer (use the paddle attachment) mix the sugar and shortening or lard for 1 minute on low speed, until sandy consistency. Add
the egg yolks, then mix for 1 more minute on medium speed, scraping the
sides of the bowl, until the mixture is light
colored and thick.

Add
the dry ingredients to the wet ingredients in three separate additions,
alternating with sour cream, mixing until just combined on low speed
and scraping the sides of the bowl each time. The dough will be sticky,
like cookie/biscuit dough.

Transfer the dough to a clean bowl and refrigerate, covered with plastic wrap. (anywhere from 45 minutes to 24 hours, but I'm warning you...don't do this in the morning...mixing and waiting and cooking will be a BIG mistake! Don't say I didn't warn you! *smile*)

Heat shortening in a deep fryer (You can use a deep pan and a candy thermometer to measure the temperature, heat oil (at least 2
in/5 mm deep) to
325°F.)

Roll out the chilled dough on a generously floured counter
or cutting board to 1/2 in/12 mm thick, or about 8 in/20 cm in diameter,
flouring the top of the dough and the rolling pin as necessary to
prevent sticking. Cut into as many doughnuts and holes as possible,
dipping the cutter into flour before each cut. Fold and gently reroll
the dough to make extra holes (working with floured hands makes the
dough less sticky), and cut again.

Shake
any excess flour off the doughnuts before carefully adding them to the
hot oil a few at a time, taking care not to crowd them. Once the
doughnuts float, fry for 10 seconds, then gently flip them. Fry for 40-55 seconds (depending on how big they are), until golden brown and cracked, then flip and fry the
first side again for 35-55 seconds (again, depending on how big they are), until golden brown. Transfer to a
rack set over paper towels/absorbent paper.

Place
the confectioner’s sugar, corn /golden syrup, salt, vanilla and
hot water in the work bowl of a stand mixer
fitted with a whisk attachment. With the machine on
low, blend until the mixture is smooth and all of the sugar has been
incorporated, scraping the sides of the bowl if
necessary. If the glaze seems too thick, add more water, a teaspoon at a
time. If you made it too runny, add a smidge of confectioner's sugar.

To glaze, dip one side of each hot doughnut into the warm glaze, and let dry before serving.